Hungarian pancakes (Hungarian: palacsinta) are paper thin pancakes (similar to French crepes) with filling and served rolled.
The pancake is very popular dessert in Hungary but it is not typically eaten for breakfast. We often eat after the goulash soup.
When I was child, my mother often made pancakes at afternoons. She always said that making the pancakes are simple. Immediately she cracked the eggs and mixed the batter.
I am the daughter of my mother. I often make pancakes for my kids and I need for its just some ingredients that always are at home.
The good Hungarian pancake is soft, hot and thin. Very thin.
- 3 egg
- 250 grams all-purpose flour
- 350 grams whole milk (350 ml)
- 150 grams sparkling water (carbonated water/soda water) (150 ml)
- 27 grams sunflower (or canola) oil (27 ml)
- 1 tablespoon sugar
- Pinch of salt
Mix the pancake's batter
- In a large bowl mix the eggs, the sugar and the salt. Add some milk and some flour to the eggs and mix well. When it is smooth, add the remaining flour, milk, sparkling water and (25 grams) sunflower oil. Mix it well.
Cook the pancakes
- Heat a non-stick crepe/pancake pan over medium high heat. When it is hot, pour or scoop the batter onto the pan. Using approximately a little laden (1/2 cup) for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly. This should be a very thin coat.
- Cook 1 to 2 minutes until pancake begin to lift from pan. Loosen with a spatula. Turn and cook the other side 1 minute.
- The pancake is done when both sides are a light brown.
- Repeat with remaining batter. Scoop it onto the hot pan and cook both sides of pancake.
Fill the pancakes
- Spread each pancake with filling and roll up.
The pancake with sweet quark filling is my favorite.